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Gimbab

“First timer might not give the best result, but as long as we try our best, the result doesn’t really matter.” –Yukusan–

It’s been a long time since I wanted to try to make sushi! But I had no confidence and moreover, I am a lazy mom! I always think that there must so many thing to be prepared!

Last week I decided to give my self a chance to try it. I cooked Bulgogi one day before and I keep some of it for Gimbab. And one step has been solved!

Here is the Bulgogi’s recipe: https://lazymomcooking.wordpress.com/2016/01/08/bulgogi-korean-bbq-beef

I don’t have the yellow pickled radish (danmuji) because it was a sudden decision and I am the Lazy Mom who were so lazy to drive to Korean groceries just to buy it.

I change it to cucumber.

Surprisingly, it is not as complicated as I thought. It is so easy and simple.

With all ingredients that I have, I made this Gimbab! And as usual, I did on my own way.

Do you want to try it too?

GIMBABIngredients:

6 layers roasted seaweed

one small bowl of bulgogi

4 eggs

1 big carrot

one bunch spinach

one cucumber

two cup rice ( I use the rice for sushi)

2 tbs sesame oil

3 tbs roasted sesame seed (for the rice and spinach)

3 cloves of garlic (Minced)

salt

olive oil to cook

sushi roller

Method:

– Cook the rice, (I did it in the rice cooker)

– Meanwhile, you prepare the bulgogi, warm it up

(but if you want to you can make the new one)

– Beat eggs and put little salt in it, and fry it become some layers. Cut into long shapes pieces (1cm wide) and put aside.

– Cut and thinly slice the carrot and cut it into sticks. Put it into the bowl and give little salt, mixed and let it stay for a while.

– Wash the spinach, cut the root and put them into the boil water for 3 minutes and take them out from the water and put aside. Put one tbs of sesame oil, little salt and minced garlic. Mix it and put aside.